Clif Notes

Recipe from the Farm: Heirloom Tomato Gazpacho

Originally Posted by Efrain Barragan on Friday, August 20, 2010

With all this cool Northern California weather we have been having this summer, the tomatoes are taking their sweet time ripening. The upside of this is that we will be enjoying tomatoes well into fall. Here is one of our favorite recipes for enjoying summer's heirloom tomatoes.

Heirloom Tomato Gazpacho

6-8 large heirloom tomatoes, seeded and diced into 1/4 inch cubes

1 cucumber, seeded and diced into 1/4 inch cubes

1 red onion, diced into 1/4 inch cubes

1 clove garlic

2-3 TBSP fresh cilantro, roughly chopped

1-2 TBSP fresh basil, roughly chopped

2 TBSP red wine vinegar

1/4 cup lemon juice

Tabasco to flavor

Salt & Pepper to flavor

1/4 cup Extra Virgin Olive Oil

4 TBSP Balsamic Vinegar

Combine the tomatoes, cucumber, red onion and garlic in a large bowl. Add cilantro, basil, red wine vinegar, Tabasco, salt and pepper. Use a fork (or your hands!) to mash the tomatoes into a soupy mixture. Add olive oil. Refrigerate at least 1 hour or overnight. Drizzle with the balsamic vinegar before serving.

Serve with a little sour cream, croutons and a loaf of warm, crusty bread!